• Polymer(Korea)
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• v.33 no.3
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• pp.243-247
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• 2009

Cellulose diacetate (CDA) was plasticized with triacetine (TA) and epoxidized soybean oil (ESO) in a high speed mixer. Composites of plasticized CDA and zeolite were prepared by a melting process. The $T_g$ value, $106^{\circ}C$ of the plasticized CDA was confirmed by DMA analysis. The $T_g$ value of the CDA with 50% zeolite was $125^{\circ}C$. As the content of zeolite was increased from 10 to 50% the modulus of the composite was increased from 1.7to 3.6 GPa by two times over the plasticized CDA, and its tensile strength was increased to 62 MPa and then decreased down 51 MPa, and its elongation was increased to 10% and then decreased down 3.2%. In the SEM image, the compatibility between CDA and zeolite was observed. Increasing the amount of zeolite in the composites resulted in further enhancement of the $CH_3COOH$ absorption effects.

• Elastomers and Composites
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• v.44 no.4
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• pp.436-441
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• 2009

Semi flexible polyesters containing aromatic rings and pentamethylene groups in the main chain were synthesized by direct polycondensation reaction. The structures of these polymers were investigated by $^1H$-NMR and FT-IR and the phase transition behavior was characterized with DSC, TGA and crossed polarizing microscope. Inherent viscosities ($\eta_{inh}$) of polymers measured in phenol/p-chlorophenol/1,1,2,2-tetrachloroethane were between 0.46 and 1.30 dL/g. As increasing the linearlity of rigid moieties in polyster, melting transition temperatures ($T_m$) increased and solubilities in organic solvents decreased. P-H, P-mH and P-4H of the polymers formed turbid melts that showed stir-opalescence and nematic phase at the broad anisotropic region, However, P-R, P-C and P-2B did not exhibit any textures related to the liquid crystallinity.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.936-936
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• 2006

Bulk amorphous materials have been intensively studied to apply for various advanced industry fields due to their high mechanical, chemical and electrical properties. These materials have been produced by several techniques such as mechanical alloying, melt spinning and gas atomization, etc. Among them, the atomization is the most potential technique for commercialization due to high cooling rate during solidification of the melt and mass productivity. However, the amorphous powders still have some limitations because of their low ductility and toughness. Therefore, intensive efforts have to be carried out to increase the ductility and toughness. In this study, the Ni-based amorphous powder was produced by the gas atomization process. And in order to increase the ductile toughness, ductile Cu phase was coated on the Ni amorphous powder by spray drying process. The characteristics of the as-synthesis powders have been examined and briefly mentioned. The master alloy with $Ni_{57}Zr_{20}Ti_{16}Si_2Sn_3$ was prepared by vacuum induction melting furnace with graphite crucible and mold. The atomization was conducted at $1450^{\circ}C$ under the vacuum of $10^{-2}$ torr. The gas pressure during atomization was varied from 35 to 50 bars. After making the Ni amorphous powders, the spray drying was processed to produce the Cu -coated Ni amorphous composite powder. The amorphous powder and Cu nitrate solution were mixed together with a small amount of binder and then it was sprayed at temperature of $130^{\circ}C$ and rotating speed of 15,000 R.P.M.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.175-180
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• 2003

Effect of the addition of maltitol to Korean rice cake (Karedduk) on its retrogradation was examined. Degree of retrogradation was also examined in terms of recrystallinity of starch and color change with a differential scanning calorimeter. As a result, retrogradation was suppressed by the increasing addition of maltitol. In particular, enthalpy showed a tendency to decrease at $25^{\circ}C$ rather than at 4$^{\circ}C$ during 4 days. In the gelatinization properties using DSC, onset temperature (To) was shown to increase slightly according to storage time. Maximum peak temperature (Tp) was shown to decrease by the addition of maltitol during 4 days. Melting enthalpy was decreased at $25^{\circ}C$ and 4$^{\circ}C$ by the addition of maltitol. The analysis X-ray diffraction also revealed that retrogradation of the Korean rice cake was suppressed by the addition of maltitol because crystalline region did not appear. The addition of maltitol into the Korean rice cake was found to result in an increase of its qualify or color stability.

• International Journal of Advanced Culture Technology
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• v.3 no.2
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• pp.100-109
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• 2015

Environmental problems from petroleum-based plastic wastes have been rapidly increasing in recent years. The alternative solution is focus on the development of environmental friendly plastic derived from renewable resource. Poly(lactic acid) (PLA) is a biodegradable polymer synthesized from biomass having potential to replace the petroleum-based non-degradable polymers utilizations. PLA can be synthesized by two methods: (1) ring-opening of lactide intermediate and (2) direct polycondensation of lactic acid processes. The latter process has advantages on high yields and high purity of polymer products, materials handling and ease of process treatments. The polymerization process of PLA synthesis has been widely studied in a laboratory scale. However, the mass scale production using direct polycondensation of lactic acid has not been reported. We have investigated the kinetics and scale-up process of direct polycondensation method to produce PLA in a pilot scale. The order of reaction is 2 and activation energy of lactic acid to lactic acid oligomers is 61.58 kJ/mol. The pre-polymer was further polymerized in a solid state polymerization (SSP) process. The synthesized PLA from both the laboratory and pilot scales show the comparable properties such as melting temperature and molecular weight. The appearance of synthesized PLA is yellow-white solid powder.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.4
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• pp.159-163
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• 2010

Co-(0.5 mol%) and Ce-(0~0.3 mol%) doped cubic zirconia ($ZrO_2:Y_2O_3$=64:36 mol%) single crystals grown by a skull melting method were heat-treated in $N_2$ at $1200^{\circ}C$ for 3 hrs. The brown-colored as-grown single crystals were changed into either green or blue color after the heat treatment. Before and after the heat treatment, the YSZ (yttriastabilized zirconia) single crystals were cut for wafer form (${\phi}7mm{\times}t2mm$) and round brilliant cut ($\phi$ 12 mm). The optical and structural properties were examined by UV-VIS spectrophotometer and X-ray diffraction. Absorption by $Ce^{3+}(^2F_{5/2},\;_{7/2}(4f){\rightarrow}^2T_g(5d^1)),\;Co^{2+}(^4A_2(^4F){\rightarrow}^4T_1(^4F)$ or $^4T_1(^4P))$ and $Co^{3+}$, change of ionization energy and lattice parameter were confirmed.

• Journal of the Korean Chemical Society
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• v.31 no.1
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• pp.110-117
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• 1987

For the preparation of linear low density polyethylene (LLDPE), the copolymerization of ethylene and 1-butene was carried out with various catalysts of titanium alkoxidealkylaluminum compound in slurry phase. The effects of catalyst components, aging time, concentration of catalyst components, polymerization time and temperature on the catalytic activity and copolymer composition were examined. The properties of copolymer obtained were also considered with the correlation to the 1-butene contents. It has been found that the titanium tetra-n-butoxide-diethylaluminum chloride catalyst system was the most suitable for the production of LLDPE with higher catalytic activity, more 1-butene content and less soluble parts. The density, glass transition temperature, melting point and heat of fusion of copolymer were decreased with increasing 1-butene contents.

• Journal of the Korean Chemical Society
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• v.40 no.5
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• pp.365-373
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• 1996

A series of new dimesogenic compounds, di-4-(p-substituted phenoxycarbonyl) phenoxyethyltetramethyldisiloxanes, were prepared and identified. Another compound having a $\beta$-naphthyl group in the place of a p-substituted phenyl ring was also synthesized. The results were as follows, 1) The compounds were synthesized with considerably high yields in the range of 85% to 95%. 2) All of the compounds are enantiotropic and form smectic phase in melt, the compound with $X=NO_2$ is $S_A$ while the remaining ones are SB. 3) Liguid crystalline phase transion of the compounds were influenced in corporations of the size and electron affinity of the substituent. 4) The heats of melting ΔHm, are particulary low, while the heats of isotropization, ΔHi, are comparable to other dimesogenic compounds. 5) The smectic group efficiency of the substituents in the compounds is in the order of $H

• Culinary science and hospitality research
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• v.4
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• pp.249-269
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• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

• Journal of the Korean Ceramic Society
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• v.38 no.11
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• pp.1055-1059
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• 2001

Porous glass ceramics composed of Li$_2$O.-Ti $O_2$-P$_2$ $O_{5}$ -CaO were prepared by melting and 2 step heat treatment for nucleation at 61$0^{\circ}C$ and crystallization at 78$0^{\circ}C$. subsequently $\beta$-Ca$_3$(P $O_4$)$_2$crystal phase was selectively leached out in 1N-HC1 solution for 3 days, leaving Li $Ti_2$(P $O_4$)$_3$crystal phases. prepared porous glass ceramics were immersed in 1M AgN $O_3$solution for ion exchange. Staphylococcus aureus and salmonella typhi were used in this study. It was found taht the resultant porous glas ceramics show excellent bacteriostatic properties.